Storage of minimally processed Romaine lettuce under controlled atmosphere

• Published in: Journal of food quality Vol. 19; no. 3
• Main Authors: Hamza, F. (Universite Laval, Sainte-Foy, Qc, Canada.), Castaigne, F, Willemot, C, Doyon, G, Makhlouf, J
• Format: Journal Article
• Language: English
• Published: 01.06.1996
• Subjects: ALMACENAMIENTO ATMOSFERA CONTROLADA; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; AZOTE; BRUNISSEMENT; CALIDAD; DIOXIDO DE CARBONO; DIOXYDE DE CARBONE; LAITUE; LECHUGAS; NITROGENO; OSCURECIMIENTO; OXIGENO; OXYGENE; QUALITE; STOCKAGE EN ATMOSPHERE CONTROLEE; TEMPERATURA; TEMPERATURE; TEMPS; TIEMPO
• DOI: 10.1111/j.1745-4557.1996.tb00414.x
• ISSN: 0146-9428

The affects of CO2 and O2 concentration on the preservation of minimally processed Romaine lettuce (Lactuca sativa, L.) under controlled atmosphere were studied. The lettuce was stored at 4C for 16 days under a continuous stream of nitrogen containing 0.5 to 2% O2 and 2 to 15% CO2. Increasing the CO2 content in the atmosphere to 10% or more reduced enzymatic browning due to wounding and improved lettuce visual quality. However, 15% CO2 caused brown lesions (brown stain, BS) after 8 days of storage. Decreasing the O2 content to 1% in the presence of 10% CO2 reduced tissue browning slightly without lowering the content of phenols, but 0.5% O2 increased browning and anaerobiosis. Among the atmospheres tested, 10% CO2 and 1% O2 were beneficial for maintenance of the quality of minimally processed Romaine lettuce